A classic British pie! But instead of the chicken, I’ve added tofu! Which makes this recipe vegan yet high in protein! Delicious is an understatement!
A classic British pie! But instead of the chicken, I’ve added tofu! Which makes this recipe vegan yet high in protein! Delicious is an understatement!
1. Pre heat the oven to 180 degrees. In a large wok add the oil on a medium heat and fry the garlic, leek, mushrooms, and herbs for 5 mins. Meanwhile in a large saucepan add the butter on a low heat until it melts, then slowly whisk in the flour, milks, nutmeg and salt and pepper and continue to simmer until it thickens.
2. Add the tofu into the wok and fry for a further 8 mins. Pour the sauce into the tofu and leek mixture and mix well. Transfer over into an oven proof dish, covering the mixture with the puff pastry. Crimp the sides of the pastry using a fork and slice 3 holes along the centre of the pie using a knife, no more than 1cm long.
3. Bake in the oven for 25 mins until golden and crispy.